Pressure Cooker Pot Roast with Vegetables

Of three options that Tom and I had planned for dinners this weekend, pot roast was selected for tonight. A brief, yet predictable, search on Pinterest yielded a recipe for Pressure Cooker Pot Roast with Vegetables.

Pressure Cooker Pot Roast with Vegetables

Ingredients

• 3 pounds boneless beef sirloin tip roast
• 2 tablespoons vegetable oil
• 4 large potatoes, peeled and quartered
• 4 large carrots, cut into 2-inch pieces
• 1 large onion, cut into wedges
• 2 cups water
• 1 teaspoon beef bouillon granules
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Directions

1. In a pressure cooker, brown roast in oil on all sides. Add potatoes, carrots, onions and water.
2. Close cover securely and place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 40 minutes (pressure regulator should maintain a slow, steady rocking motion; adjust heat if needed).
3. Remove from the heat and allow pressure to drop on it's own. Remove meat and vegetables and keep warm.
4. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper. Combine cornstarch and cold water until smooth, then stir into juices. Bring to a boil, cook and stir for 2 minutes or until thickened.
5. Serve with roast and vegetables.

Now, I, of course, made a few changes. I used a chuck roast, about 1½ pounds of baby red potatoes, a tiny bit of celery (instead of carrots), a ¼ cup of diced onions, a bouillon cube and about 1½ ¼ cup measures of flour instead of cornstarch. And I seasoned the roast with the salt and pepper prior to browning it. I thought it was the best pot roast that I've made since I got this pressure cooker. There doesn't seem to be enough gravy for leftovers, so I just added another 2 cups of water, the salt, pepper and bouillon cube, and the flour to what we hadn't used, yet, and there you have it!